Apple Pie

My maternal grandmother was a fantastic cook and was able to cook most dishes.  She was left a widow with 3 young sons (aged 3 to 11) and was 6 months pregnant.  Often my father and his brothers would ‘scrump’ for apples from which she made a multitude of dishes, this was 1 of my godfathers favourite pies.   Ingredients 1 basic amount of shortcrust pastry   1oz margarine 1lb peeled, cored and roughly chopped cooking apples 2 heaped tablespoons granulated sugar powdered cinnamon or cloves to taste   Method 1 Melt the margarine in a saucepan. 2 Add the apples and sugar. 3 Bring the contents to a simmer and continue to simmer until the apples breakdown easily. 4 Add the cinnamon or cloves to taste. 5 Allow the puree to cool. 6 Roll out half of the pastry to generously fit an oblong or square tin. 7 Line the tin with pastry. 8 Trim off the surplus pastry. 9 Roll out the remaining pastry to generously fit the top of the tin. 10 Brush the top of the rim of the pastry with a little water. 11 Spoon the apple sauce onto the base of the pastry in the tin. 12 Cover the apple sauce with the rolled out pastry. 13 Seal the edges of the pastry. 14 Trim off the excess pastry. 15 Brush the top of the pastry with a little milk. 16 Sprinkle with a little sugar if wished. 17 Make steam holes in the centre of the pie. 18 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 to 30 minutes.   Notes Serves 6 to 8 people Serve hot, warm or cold on it’s own or with custard, creme fraiche, ice cream or fresh cream. Can be frozen for up to 3 months. Ideal for packing in lunch boxes or picnics as well as eating at meal times.

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October Seasonal Produce

Fish – Brill, cod, coley, Dover sole, eels, grey mullet, gurnard, haddock, hake, monkfish, plaice, squid, turbot.

 

Fruit – Apples (cooking, Bramleys, Cox’s Orange Pippins, crab and eating), berries (autumn raspberries, blackberries, cranberries, rowanberries), bullaces, citrus (clementines, kumquats, lemons, Valencia Oranges) damsons, dates, elderberries, figs, kiwi fruit, pears (conference), persimmon, plums, pineapples, pomegranates, quinces, sloes, starfruit, tomatoes (beef, cherry and plum).

 

 

Game – Grouse, guinea fowl, hare, partridge, pheasant, rabbit, teal, venison, woodcock.

 

 

Herbs – Basil, chives, coriander, dill, garlic, Hamburg parsley.

 

 

Meat – Autumn lamb.

 

 

Nuts – Almonds, chestnuts, cobnuts, hazelnuts, pistachios, sweet chestnuts, walnuts.

          

                            

Oily Fish – Herring, mackeral, salmon, sardines, tuna.

 

 

Poultry – Duck, goose.

 

 

Shellfish – Brown crab, clams, crab, lobster, mussels, native oysters.

 

 

Spices – Galangal, ginger.

 

 

Vegetables – Artichokes (globe and Jerusalem), aubergines, beans (flat and runner), beetroot, broccoli, Brussels sprouts, cabbages (celtic, pointed, prima, red, Savoy and white), cauliflower, cardoons, carrots (Chantenay), cauliflower, cavalo nero, celariac, celery, chicory, chilli peppers, Chinese leaves, cress, fennel, galangal, kale, leeks (baby and ordinary), lettuce (lambs and radicchio), mushrooms (black trompette, cep, chantrelle, closed cup, field blewit, girole, oyester, shitake, wild and yellow tip), onions (red, salad, shallots and white), pak choi, parsnips, pea shoots, peppers, potatoes (Cara, Desiree, King Edward, Maris Piper, Shitake and Wilja), radish, salsify, spinach, squashes (acorn, butternut, courgettes, cucumber, marrow, pumpkin and winter), swede, sweetcorn, sweet potatoes, Swiss Chard, watercress, yams, young turnips.

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Gluten Free Crunchy Toffee Apple Crumble

Crumbles are my absolutely favourite puddings of all.  To me they ooze luxury and comfort food in one go. This recipe is gluten free but it can be enjoyed equally by non gluten free members of the family and friends too.  The Millet flakes give it the extra crunch which I do particularly adore.

 

Ingredients

For the topping
50g/1 3/4oz rice flour
50g/1 3/4oz soya flour
75g/2 3/4oz butter
50g/ 1 3/4oz millet flakes
25g/1 oz muscavado sugar
50g/1 3/4oz chopped pecan or walnuts

 

For the apple filling
75g/2 3/4oz butter
75g/2 3/4oz muscavado sugar
3 tablespoons single cream
3 large peeled, cored and sliced Bramley cooking apples 

                                          

Method 

1 Make the topping. In a large mixing bowl stir the flours together.
2 Rub the butter into the flours until the mixture resembles fine breadrumbs.
3 Add the sugar, millet and the nuts and stir in well. Set aside.
4 Make the filling. Place the butter and sugar in a saucepan a over a low heat, stir occassionally to prevent sticking until the butter is melted and the sugar disolved.
5 Add the single cream and stir in well.
6 Add the apples, coat well in the mixture and simmer for about 5 minutes or until the apples start to soften.
7 Pour the apple mixture into a 1 litre capacity ovenproof dish.
8 Spoon over the topping, being careful not to press the mixture.
9 Bake at 190 degrees centigrade/gas 5 for 25 minutes or until the topping is a pale golden brown.

 

Serve hot or cold with custard, freshly whipped cream, creme fraiche, ice cream.

 

Serves – 6 people

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Apple Cheese

Do not be put off by the name, this sweet cheese does contain cheese or any form of dairy product.  Use it instead of conserve or even jam.  I do recommend you try it on scones for the very best results, jam tarts are superb with a dollop of cream, but because of the consistency it is not reccommended for spreading on bread or in the centre of cakes.

 

Ingredients 

Makes about 1.7kg

1.7l dry cider
1 small stick of cinnamon
2.7kg unpeeled cooking apples
sunflower oil
granulated sugar

 

Method

1 Pour the cider into a large noncorrosive saucepan.

2 Add the cinnamon. 

3 Bring to the boil and boil vigorously until reduced by a third.

4 Wash the apples and cut out any bruises.

5 Roughly chop them, including the pips, skin, core and all.

6 Add the apples to the cider.

7 Simmer for about 1 1/2 hours or until the apples turn to mush.

8 Remove the cinnamon bark.

9 Lightly oil 3 wide, sterilised 285ml containers and set aside.

10 Strain and push the apple pulp through a fine sieve into a large measuring jug.

11 Measure the resulting purée.

12 Allow 340g sugar for every 500ml purée.

13 Place the purée and the sugar in a non corrosive saucepan.

14 Stir over a low heat until the sugar has dissolved.

15 Increase the heat.

16 As soon as the mixture boils, stir continuously for 25 minutes, or until it is so thick it leaves a clean line when a spoon is drawn across the bottom of the pan.

17 Spoon the purée into the containers and cover with waxed paper, wax side down.

           

Notes

Seal once cold and then store.

Yield approximately 1.5kg

Try to use small jars as this preserve is exceedingly rich and a little does go a really long way.

Do not be tempted to use waxed paper and a screw on lid, this will promote mould.

Store in a cool dark place before opening.

After opening, store in the fridge.

Consume within 6 to 8 weeks once the jar is opened.

If stored properly this preserve will last in excellent condition for about a year.

Fresh apple juice can be used instead of cider if wished, but do note that the taste will be different.

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Plum and Apple Jam

My Great Aunt gave me this wonderful autumnal jam recipe.  Ingredients 2lb plums 2lb cooking apples 1 1/2 pints cold water 3lb preserving sugar   Method 1 Wash the plums, cut in half and destone. 2 Peel, core and remove any brown bits from the apples, cut into thin slices. 3 Place all the fruits and water into a large pan (the pan should come to no more than 1/3 full). 4 Simmer until all of the fruit is soft. Reduce the heat to minimum. 5 Add sugar, stir until all the sugar is dissolved, do not allow the mixture to boil (or jam will be grainy). 6 Bring the mixture to a hard boil, until setting point is reached (approx 103 deg c). 7 Test for setting point, take a chilled saucer and place a teaspoonful on it, draw little finger through the jam, if it wrinkles setting point is reached, if not reboil. 8 Ladle jam into sterilised warm jars using a funnel for safety. 9 Allow to cool completely. 10 Seal with a wax disc and cover with a cloth cap or use a metallic screw on lid.           Notes The cooking apples can be substituted for pears (which works really well and is a little less sweet).   Jam sugar is good alternative to preserving sugar.   If using granulated sugar a little extra lemon juice (fresh or bottled) will be needed.

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Plum Chutney

Plums make a wonderful chutney, try them on a cheese or a ham sandwich or a salad for the best results.

Ingredients
1 1/2 lbs plums
8oz cooking apples
1 1/2 large onions
1 clove garlic

1 teaspoon ground ginger 
8oz raisins 
8oz soft brown sugar
8oz demerara sugar
1 pint malt vinegar
1 tablespoon salt
1 small cinamon stick 
1/2oz whole allspice berries
1 teaspoon whole cloves

Method
1 Wash and dry plums, cut in half and remove stones.
2 Core and grate apple (do not peel).
3 Remove skin off the onion and grate.
4 Add fruits and onion to presrving pan.
5 Crush garlic and add to pan.
6 Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
7 Wrap cinanmon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan.
8 Bring ingreedients to the boil, lower the heat and simmer for 2 – 3 hours stirring occassionally.
9 The chutney is ready when 90% of the vinegar has evapoarted and the chutney thickens. Do not overboil as the chutney continues to thicken when cooling.
10 Cool slightly. Remove muslin bag.
11 Ladle into sterilized jars. Leave to cool.
12 Seal with a waxed disc and a cloth type lid or a non metallic screw on lid.

        

Notes

Yield – about 3lbs

Leave to mature for at least a month before eating.

Store in a cool place before opening.

Once open, keep refrigerated.

Should last if stored correctly for at least 12 months in a perfectly edible condition.

Damsons can be used but do boil them first to remove the stones easily.

Do not use a waxed disc and a screw on lid as this will promote mould to form.

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Blackberry and Apple Pie

Blackberry and Apple Pie

 

This is a quintessential English pudding.  As I loathe berry seeds in my mouth so I make a puree from the blackberries, which gives the pie loads of juicy sauce.  If you wish you can just pop the blackberries in whole.

You will need a traditional oval 2-litre pie dish that measures about 32cm in length.  200/gm6

Ingredients

1 basic amount of sweet shortcrust or shortcrust pastry

  2lbs Bramley cooking apples

 1lb blackberries

granulated sugar to taste

 

Method

1 Wash the blackberries and dry well.

2 Place the blackberries into a saucepan.

3 Add 2 to 4 tablespoons of granulated sugar and no water.

4 Poach the blackberries until soft.

5 Place a sieve over a large mixing bowl and tip the blackberries into the sieve.

6 Push the blackberries through the sieve with the back of a wooden spoon and continue until all that is left in the sieve is the pips.

7 Peel, core and quarter the apples, cutting them into thick slices or chunks depending on whether you want a refined or a rustic pie.

8 Place the into the blackberry puree.

9 Taste the apples and the blackberry juice together to gauge their sweetness and adjust the taste with extra sugar to taste.

10 Stir the fruits well.

11 Butter a 2l ovenproof pie dish.

12 Place a pie funnel in the centre of the pie dish.

13 Pour the blackberry and apple mixture into the base of the pie dish.

14 Flour a rolling pin and clean work surface.

15 Roll out the pastry to fit the top of the dish leaving a gap of at least 2.5cm.

16 Place the pie dish over the centre of the pastry and cut around the top of the pie dish.

17 Brush the rim of the pie dish with a little water.

18 Cut strips of pastry the width of the top of the pie dish.

19 Cover the rim of the dish with the strips of pastry.

20 Brush the pastry with a little water.

21 Lift the pastry off the work surface by wrapping it around the rolling pin and lift on to the top of the pie.

22Press the edge firmly on to the pastry rim, making sure to seal the pastry properly.

23 Crimp the edges of the pie with your thumb and first finger, or by pressing down with the prongs of a fork.

26 Cut a hole in the centre of the pastry around the edge of the top of the pie funnel to allow the steam to escape and prevent the pastry from becoming soggy.

27 With the remaining scraps of pastry, make little apples, blackberries or leaves to decorate the top of the pie.

28 Brush the top of the pastry with a little milk.

29 Place on the cut pastry shapes.

30 Brush the shapes with a little milk.

31 Sprinkle the top of the pastry with a little caster sugar to give a really crispy top.

32 Bake the pie for 40-50 minutes in a pre-heated oven set at 200 degrees centigrade/gas mark 6 or until the pastry is crisp and a pale golden colour. covering it as needs be to stop it browning.

                      

Notes

Serves 6 to 8 people

Serve hot or cold with freshly whipped double cream, crème fraiche, custard or vanilla ice cream.

If the pastry is cooking to fast cover the top of the pie with a little greaseproof paper.

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Mums Apple Charlotte

Mum was a fabulous baker when younger, this is her recipe from way back when for apple charlotte. I loved her wonderful twist of a bread topping which resembles a crumble.    Ingredients 500g/1lb peeled and cored Bramley Apples 1 tablespoon water granulated sugar to taste 1/2 to 1 level teaspoon powdered cinnamon 1 tablespoon soft or coarse brown sugar (depending on if you require a crunchy top or not) 2 tablespoons fresh white or brown breadcrumbs 4 to 5 slices white or bread crusts removed 85g/3oz melted unsalted butter    Method 1 Cut each apple into quarters. 2 Cut each apple quarter in half. 3 Place the apple eights in a saucepan with the water, sugar and cinnamon to taste. 4 Cook over a low to moderate heat until just softened, mashing the apples with a spoon from time to time. 5 Set the apple sauce to one side to cool slightly. 6 Melt 55g/2oz of the butter. 7 Brush the butter on both sides of the bread. 8 Cut the buttered bread into fingers large enough to line a 600ml/1 pint pudding basin. 9 Line the pudding basin with the bread fingers, making sure that they overlap, make sure that there are no gaps. 10 Place the breadcrumbs into a medium sized mixing bowl. 11 Add the sugar. 12 Mix well together. 13 Fill the lined basin with the cooled apple mixture. 14 Sprinkle over the breadcrumbs and sugar. 15 Cut the remaining butter into dots. 16 Sprinkle the dots of butter over the top of the charlotte. 17 Bake in the oven at 190 degrees centigrade/gas mark 5 for about 40 minutes or until a lovely golden brown colour. 18 Leave to cool in the dish for a few minutes on a wire cooling rack. 19 Turn out onto a warmed serving plate.                                                                     Serve hot, warm or cold with freshly whipped cream or custard.          Serves 4 People

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Baked Pepper

This is an old and traditional dessert which is made even better by using a wonderful Bramley Apple.  

Ingredients
1 large unblemished cooking apple for each person
1 teaspoon brown sugar
1/2 oz any dried fruit

cinnamon
knob butter

Method
1 Remove the core from the apple.
2 Score a line around the middle of the apple.
3 Put the dried mixed fruit, brown sugar, cinnamon into a small mixing bowl, mix well together.
4 Spoon the filling into the apple.
5 Top with a knob of butter.
6 Place in a baking dish, brush the outside with a little melted butter.
7 Sprinkle a little water into the bottom of the dish to keep them moist.
8 Bake them gently at 160 degrees centigrade/gas 2 for about an hour or until the apple is quite soft inside.

Serve immediately with cream or custard.

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September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit –  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

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